Logo (since 1999)
Food Articles, News & Features Section



Chef Stirring

 You are here > Home > Food Articles



More than 1,000 schools & classes in all 50 States, Online and Worldwide



See Also: Buying & Using Garlic  -  Vampire Repellent  -  Garlic Quotes  -  Garlic Trivia  -  Kitchen Tips

Garlic, Allium sativum, originated in Asia and was gradually migrated to west, first to the Mediterranean basin, and then eventually to Europe and to the Americas at the beginning of the 16th century.

From the very beginning, garlic was recognized for its smell, flavour and medicinal properties. It is a vegetable, but some people regard garlic as an herb, others treat powdered garlic as spice and yet others purchase it in form of capsules as medicine.

     Scientists recognize garlic as a powerful food promoting good heath mainly for its sulphur compounds, but sophisticated individuals shun it. For this reason French chefs use garlic cloves in their frying oil or butter just to flavour it, then discard the offending garlic.  This may provide a soupcon of garlic flavour but its medicinal properties remain questionable in such treatment. Garlic contains iron, zinc, copper, manganese, calcium and vitamins.

     Chinese chefs make extensive use of garlic and much of it is imported from China, although substantial quantities grow in the Americas.

     Garlic is also available  peeled or chopped or minced or creamed and preserved in oil, or powdered, but fresh garlic remains unsurpassed in its taste. The efficacy of garlic capsules, popular in Germany, has been often questioned and some scientists believe the only way it can be beneficial is when used fresh and in moderation.

Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu



  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Recipe Contests   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.